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5 from 1 vote

White Chocolate Raspberry Scones

White chocolate raspberry scones that are light and melt in your mouth buttery. Perfect for a Sweetheart's breakfast on Valentine's Day!
Course Breakfast
Cuisine American
Keyword raspberry, valentine's day, white chocolate, scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 350kcal


  • 2 1/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup COLD butter grated
  • 1 cup fresh raspberries
  • 1 egg
  • 3/4 cup milk
  • 1 Tbsp. fresh squeezed lemon juice
  • 1/2 cup white chocolate chips
  • 2 Tbsp. butter melted


  • Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Set aside.
  • Mash with pastry cutter or fork until it resembles coarse crumbs.
  • Fold in raspberries.
  • Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/raspberry mixture.
  • Fold in white chocolate chips.
  • Gently turn out dough on a generously floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. It will be a sticky dough, just flour your hands and work your dough without handling too much.
  • Cut with cookie cutter. Repeat with remaining dough scraps, working gently to press dough together before cutting again with cookie cutter.
  • Bake at 400 degrees for 20 minutes on parchment lined baking sheet.Brush with melted butter.


TIP: The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.


Calories: 350kcal